Processing technology of dry-cured beef
A processing technology and beef technology, applied in the field of food processing, can solve problems such as hidden dangers to the health and safety of consumers, lack of nutritional value, etc., and achieve the effects of normal color, enhanced immunity, and complete color and flavor.
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Embodiment 1
[0031] A processing technology of cured beef, comprising the following steps:
[0032] 1) Beef material selection and pretreatment: Imported beef is selected, the oil layer is white, and the beef is taken from beef cattle with an age of less than 30 months; the beef is naturally thawed, the temperature of the natural thawing room is 12 °C, and the thawing time is 30 hours. After thawing, the center temperature of the beef is -2°C to -1°C; pick out the impurities in the thawed beef (foreign matter, broken bones, cartilage, bruised meat, lymphatic tissue, etc.) and trim the size of the beef pieces;
[0033] 2) Add the pretreated beef to the tumbling water for tumbling; the tumbling water includes the following raw materials in parts by weight: 15 parts of ginger, 2 parts of pepper, 5 parts of light soy sauce, 1 part of cinnamon, 16 parts of table salt 25 parts of cooking wine, 10 parts of starch, 35 parts of water and / or ice;
[0034] The preparation of the tumbling feed water ...
Embodiment 2
[0042] A processing technology of cured beef, comprising the following steps:
[0043] 1) Beef material selection and pretreatment; imported beef is selected, the oil layer is white, and the beef is taken from beef cattle with an age of less than 30 months; the beef is naturally thawed, the temperature of the natural thawing room is 13°C, and the thawing time is 36 hours. After thawing, the center temperature of the beef is -1°C, pick out the impurities and trim the size of the beef pieces;
[0044] 2) The pretreated beef is added to the tumbling water for tumbling; the tumbling water includes the following raw materials in parts by weight: 17 parts of ginger, 3 parts of pepper, 8 parts of soy sauce, 1 part of cinnamon, 18 parts of table salt, 25 parts of cooking wine, 15 parts of starch, 40 parts of water and / or ice;
[0045] The preparation of the tumbling feed water includes: pulverizing the solids in the above raw materials, then mixing all the raw materials, stirring wit...
Embodiment 3
[0053] A processing technology of cured beef, comprising the following steps:
[0054] 1) Beef material selection and pretreatment; imported beef is selected, the oil layer is white, and the beef is taken from beef cattle with an age of less than 30 months; the beef is naturally thawed, the temperature of the natural thawing room is 15°C, and the thawing time is 24 hours. After thawing, the center temperature of the beef is -1°C, pick out the impurities and trim the size of the beef pieces;
[0055] 2) The pretreated beef is added to the tumbling water for tumbling; the tumbling water includes the following raw materials in parts by weight: 18 parts of ginger, 4 parts of pepper, 10 parts of soy sauce, 2 parts of cinnamon, 19 parts of table salt, 25 parts of cooking wine, 20 parts of starch, 50 parts of water and / or ice;
[0056] The preparation of the tumbling feed water includes: pulverizing the solids in the above raw materials, then mixing all the raw materials, stirring w...
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